2 pounds chicken thighs (about 5 thighs)
Salt and freshly ground black pepper
3 tablespoons vegetable oil, plus more for cast iron skillet
1 medium onion, chopped
5 or 6 garlic cloves, peeled and smashed
2 teaspoons dried oregano
2 teaspoons dried cumin
1 (26-ounce) can chopped tomatoes
2 limes, juiced
1 tablespoon sugar
1/2 teaspoon salt
8 to 10 flour tortillas
1 (8-ounce) can whole serrano chiles, roughly chopped
8-ounces grated sharp white Cheddar
Chopped fresh cilantro leaves, for garnish
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